Chicken Tostada Salad

I was proactive yesterday and poached 4 chicken breasts, used 2 for last night's dinner and reserved 2 for tonight's dinner - and I whipped up another quick and easy recipe from Everyday Food Light!  I made a few changes, but and it turned out awesome!

Chicken Tostada Salad
Ingredients:
2 cooked chicken breasts, shredded
4 small flour tortillas
1 tbsp olive oil
1/2 cup shredded cheese (I had marble in the fridge)
1 shallot, finely diced
1/2 tsp chili powder
1 large clove garlic, minced
1/4 cup water
juice of one lime
1 small head romaine lettuce
2 small roma tomatoes, seeded and chopped
1 avocado, diced
1/2 cup fresh cilantro

Method:
Preheat oven to 400degrees.  Lightly brush both sides of each of the tortillas with about 1 tsp of the olive oil and place on cookie sheets.  Bake for 10 minutes, flipping half-way through.  They will puff up and become so crunchy and light! 

In a large frying pan, heat the rest of the oil over medium heat.  Saute shallots for about 3 minutes, until softened.  Add the garlic and chili powder and heat until fragrant - not even a minute!  Add the shredded chicken and water and cook until the chicken is heated through and most of the water is evaporated.  Add 1 tsp of lime juice and then remove from heat.

Chop the rest of the vegetables and start plating:  start with a tortilla, top with romaine and tomatoes.  Add chicken, cheese and avocados, then garnish with cilantro.  Done like dinner!  It is dinner!  So yum!  And enough for lunch for tomorrow too :)